Tandoori Chicken Roll-ups

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 boneless skinless chicken breast halves (approx. 1 lb.)
• 2 tablespoons peeled thinly sliced fresh ginger
• 4 garlic cloves, peeled
• 1 1/2 cups plain yogurt
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 english cucumber, ends trimmed (approx 1 lb.)
• 3/4 cup cider vinegar
• 1/2 cup sugar
• 12 flour tortillas (8-inch)

Recipe

• 1 place chicken on a shallow plate and with a fork, prick meat lightly all over. slice into slices. in a blender/food processor, process ginger & garlic until minced. add yogurt, pepper, cumin, oregano, salt & pepper; process until smooth.
• 2 spoon 1/2 cup of yogurt mixture over chicken, turning to coat both sides.
• 3 let stand 10 minutes. preheat oven to 250 degrees.
• 4 halve cucumber lengthwise. with a spoon, scoop out and discard any seeds. thinly slice cucumber and place in a medium bowl. add vinegar and sugar, toss lightly, and set aside.
• 5 place tortillas on an ovenproof platter/pie plate, cover with a moistened kitchen towel and warm in oven 12 to 14 minutes.
• 6 place a nonstick skillet over high heat until very hot. add marinade-coated chicken and cook until deep golden brown and cooked through, 4-5 minutes per side. transfer to a cutting board, let cool slightly and slice thinly.
• 7 to serve: place 2-3 chicken slices on a warm tortilla and top with 2 tablespoons of drained cucumber slices 1 tablespoon yogurt dressing. roll up and place on a serving plate.